Lemon curd is a luscious, tangy spread that is both sweet and tart, making it the perfect addition to your desserts or breakfast treats. With its vibrant yellow color and smooth, creamy texture, lemon curd is a versatile topping for scones, pancakes, or as a filling for tarts and cakes. It’s simple to make and can elevate any dish with its zesty flavor. Whether you’re spreading it on toast or using it as a decadent layer in a dessert, this homemade lemon curd will bring a burst of sunshine to your palate.
Ingredients:
- 1/2 cup (120 ml) freshly squeezed lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1/2 cup (100 g) granulated sugar
- 3 large eggs
- 1/4 cup (60 g) unsalted butter, cubed and at room temperature
- A pinch of salt
Instructions:
- Prepare the ingredients: Zest the lemons first, then juice them. Set aside.
- Combine sugar and lemon zest: In a medium-sized saucepan, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is moist and fragrant. This step helps release the essential oils from the lemon zest, infusing the sugar with flavor.
- Mix in the eggs: Crack the eggs into the saucepan and whisk them into the sugar mixture until fully combined and smooth.
- Add lemon juice and salt: Slowly whisk in the freshly squeezed lemon juice and add a pinch of salt. The mixture will be liquid at this point.
- Cook the curd: Place the saucepan over medium-low heat. Cook the mixture, whisking constantly, until it thickens. This will take about 8-10 minutes. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. Be careful not to let the mixture boil, as this can cause the eggs to curdle.
- Add butter: Remove the saucepan from the heat. Add the butter cubes one at a time, whisking each piece in until it melts and the curd is smooth and glossy.
- Strain the curd (optional): If you prefer a perfectly smooth curd, strain it through a fine mesh sieve into a bowl to remove the zest and any cooked egg bits.
- Cool and store: Pour the lemon curd into a clean jar or airtight container. Let it cool to room temperature before refrigerating. The curd will thicken as it cools. It can be stored in the refrigerator for up to 2 weeks.
Enjoy your homemade lemon curd on scones, toast, or as a filling in your favorite desserts!
